Hummus with Miso
This hummus is brighter with the lemon zest a bit of a flavor twist from the miso. It’s great with pita and crudites for a light fast appetizer. To serve I like to place it on a flat platter or wooden board with the hummus in the center then arrange the vegetables around. If you’re having a crowd you’ll want to double the recipe.
Makes about 1 cup.
1 – 15 ounce can chickpeas, drained
3 tablespoons white miso paste
1/2 lemon, zested
1 teaspoon fresh lemon juice
1/2 garlic clove, peeled
½ teaspoon kosher salt
Pinch crushed red pepper
1 tablespoon extra virgin olive oil
Black sesame seeds for garnish (optional)
Assortment of crudités or pita bread.
1. In a food processor add the chick peas, miso, zest, juice, garlic and salt. Pure for about 30 seconds then with a rubber spatula scrape down the sides and puree again. Continue until you have a smooth puree. Taste to see if there’s enough salt. If it’s a bit flat tasting you just need a bit more salt to bring out all the flavors.
2. To serve place in the center of a small serving plate or wooden board, drizzle the olive oil around and arrange your veggies, pita and/or crackers around the hummus.
You can make this ahead and keep it covered in the refrigerator for a week.
Other garnishes: black flaky sea salt, cilantro, parsley, fried shallots, sumac, za’atar …the options are endless.
Copyright © Julie Logue Riordan, Cooking with Julie